Lemon Curd

Lemon Curd

Servings 1 recipe


  • Double boiler


  • 3 ounces white sugar (75 grams)
  • 1 large lemon, zested and juiced
  • 2 large eggs
  • 4 tbsps unsalted cultured butter, cut into small pieces (50 grams)


  • Add water to bottom of double boiler and bring to a simmer.
  • Add sugar and lemon zest to top of double boiler.
  • In small mixing bowl, whisk together lemon juice and eggs.
  • Pour juice/egg mixture over sugar/zest mixture.
  • Add butter to mixture.
  • Place top part of double boiler over bottom part.
  • Stir mixture frequently until thickened, approx. 20 minutes.
  • Store curd until ready for use.


Adapted from Delia Smith’s Winter Collection.